Choco Caramel Flapjacks
I made these a few Sunday’s ago when we were stuck indoors for the weekend after the snow had forced us to cancel plans! I have to say though, making these yummy treats was both easy and enjoyable – perfect for a Sunday afternoon.
I got my recipe from a Good food magazine and it can also be found on the website.
After heating the oven, I melted sugar, butter and golden syrup together in a saucepan until the butter had melted
Once the butter has melted the saucepan needs to be taken off the heat before stirring in the oats and then it’s time to mix, mix, mix! I used oats that had nuts and raisins in…if you are going to make flapjacks you might as well go all out!
The mixture then needs to go into a lined and lightly greased tin and baked in the centre of the oven for 40-45 mins.
After the mixture has cooled in the tin (for best results, this should be left to cool overnight but I only left mine for around 20 minutes – it depends how impatient you are! )
The next step is to evenly spread the caramel over the flapjacks and to chill until firm. I didn’t make my own caramel, although I’m sure this would be pretty simple; instead the recipe suggests using Carnation Caramel; which is basically like a caramel version of condensed milk.
Now time for the top base – chocolate!
The chocolate needs to be melted in a heatproof bowl over a pan of barely simmering water:
Then a tiny bit of oil should be added and poured over the chilled caramel flapjack base.
OIL!? You say?? I thought so too but the recipe kindly points out that setting chocolate on top of something squidgy can make it difficult to cut, which is why the oil is added.